Crispy Buttermilk Chicken

Sink your teeth into the irresistible crunch of Crispy Buttermilk Chicken, a recipe that transforms humble chicken thighs into golden, flavor-packed perfection. Soaked in a tangy, spiced buttermilk marinade and coated in a seasoned blend of flour, cornstarch, and aromatic spices like paprika, garlic powder, and cayenne, this chicken achieves an unbeatable crispy crust when fried to golden-brown perfection. The secret lies in the overnight marination, which ensures tender, juicy meat with every bite. Perfect for casual family dinners or game-day feasts, serve this fried chicken hot with your favorite dipping sauces, fluffy biscuits, or a crisp garden salad for a complete Southern-inspired meal. Quick to prepare and utterly satisfying, this crowd-pleasing dish is your next comfort food classic!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs (bone-in, skin-on)
• 2 cups Buttermilk
• 1 tablespoon Salt
• 2 teaspoons Garlic powder
• 2 teaspoons Paprika
• 1 teaspoon Black pepper
• 2 cups All-purpose flour
• 1 cup Cornstarch
• 1 teaspoon Cayenne pepper
• 1 teaspoon Onion powder
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Place the chicken thighs in a large bowl and add the buttermilk, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper. Stir to coat the chicken evenly. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 2

When ready to cook, combine the all-purpose flour, cornstarch, remaining salt, garlic powder, paprika, black pepper, cayenne pepper, and onion powder in a large shallow dish. Mix well to ensure the seasonings are evenly distributed.

Step 3

Remove the marinated chicken from the fridge and let it sit at room temperature for 15 minutes. This will ensure even cooking.

Step 4

Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil temperature.

Step 5

Working one piece at a time, remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge it in the seasoned flour mixture. Press the coating firmly onto the chicken to ensure an even crust. Place coated chicken on a wire rack while preparing the remaining pieces.

Step 6

Carefully lower the prepared chicken pieces into the hot oil, cooking in batches to avoid overcrowding the pan. Fry each side for about 6-8 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden brown and crispy.

Step 7

Transfer cooked chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken pieces.

Step 8

Serve the crispy buttermilk chicken hot with your choice of dipping sauces, sides, or fresh salad.

Nutrition Facts

Serving size	(2973.4g)

Amount per serving	% Daily Value*
Calories	12090.1

Total Fat 1151.6g	0%
Saturated Fat 197.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1025.7mg	0%
Sodium 8596.8mg	0%
Total Carbohydrate 276.9g	0%
Dietary Fiber 10.8g	0%
Total Sugars 25.2g
Protein 259.0g	0%

Vitamin D 253.8IU	0%
Calcium 770.1mg	0%
Iron 24.5mg	0%
Potassium 3376.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.9%

Protein: 8.3%

Carbs: 8.9%